Naga Thai

Naga Thai, which took the Brisbane dining scene by storm during its heyday in the CBD, has made its home in an ambient riverside location at South Bank's River Quay.

By renowned Brisbane restaurateur Andrew Baturo, Naga Thai has brought its trademark bright retro interiors and previous head chef back to the gorgeous new venue.

With seating for up to 120, the inviting open plan space (which used to be the home of Aquitaine) offers both indoor and alfresco seating, with views across the River Quay green and the river to the city skyline.

A stunning cloud of paper lanterns adorn the ceiling whilst the modernist-style furniture is complemented by colour touches from the 60s - bright orange, hot pink, lime green and cherry, and the retro-toned setting is backed by a nostalgic playlist of greatest hits from the 1960s to the 1990s.

Inside the colourful ceiling-to-floor library is another returned feature which is the perfect separate spot for more intimate and group gatherings. 

A match for the setting, the menu also feature plenty of the faves from the last venue and is not your ordinary Thai offering, with a delectable array of dishes you won't find anywhere else in Brisbane. Fresh Queensland produce and Thai flavours come together to create new taste sensations derived from traditional dishes. 

You'll find entrees such as Massaman Beef in a housemade milk bun with potato, carrot and pickled cucumber, Mt Cotton free range chicken pandan parcel, spicy pork and jasmine rice balls or must-try flower dim sims (winter melon, roast peanut & sesame, fried garlic and caramelised chilli vinegar) and slipper lobster pot with crispy jasmine rice crackers.

For mains, there's a choice of Massaman 'King Henry' lamb shank curry (baby new potato, cocktail onion, grilled pineapple, roast cashew & golden shallot); fish dumping green curry (green apple salad, chilli, tamarind-lemongrass dressing gati, Thai eggplant, bai-horap & chilli); and highly recommended is the jasmine tea-smoked duck red curry (pak-chee, coconut milk, kaffir lime leaf, chilli & Thai basil).

Another must-try is the crispy wok-fried whole 'Coral Coast' baby barramundi (with green apple salad, chilli, tamarind-lemongrass dressing); and Darling Downs pork belly stir-fry (snake beans, bai-makrud & red curry paste); as well as Nanga Thai's signature Pad Thai (Mt Cotton free-range chicken, NQ black tiger prawn or combo of the 2, or Moreton Bay bug or seasonal vegetable).

For sides, there's 'smashed' green papaya salad; NQ black tiger prawn & Qld pineapple fried rice; or wok-tossed Asian greens in oyster sauce. While for dessert, diners can choose from local golden banana fritters (with salted caramel & roast coconut ice cream), tapioca and young coconut pudding (cinnamon, coconut cream, caramelised orange, young coconut & black bean candy), or heavenly chilli vodka dark chocolate mousse & ginger coconut sticky rice pudding (grilled pineapple & black rice praline).

To accompany, there's a cracking curated local and international wine list, designed to perfectly complement the menu - ask the waiter for the best matches. There's also a range of luscious Naga Iced Teas (Yuzu & Grey, Chai Vanilla Shake or Lychee & Rose) which have the option of adding spirits. Or go for one of the refreshing creative house cocktails like Pink Thaigarita, House-Made Lychee Spritz or Violet Femme (butterfly pea infused gin, Crème De Framboise, violet liqueur, blueberry, mint & lemon).

Other drinks include a handful of beers including Naga Laga on tap; a selection of local craft and international bottled beers. standard and boutique spirits, traditional Thai pink-flavoured milk, Naga mango soda and housemade tamarind and vanilla soda with cherry.

Good to know - The majority of starters, mains and all desserts are gluten-free. Banquets are available for lunch and dinner.

Need to know - Parking is available at Little Stanley Street secure parking or metered parking on Lower River Tce just past the Queensland Maritime Museum.

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